Try this Meatloaf Wellington recipe, or contribute your own.
- Carbohydrate 38.7328674329887 g
- Cholesterol 111.154652033333 mg
- Fat 26.0272868825515 g
- Fiber 3.16072026968575 g
- Protein 26.8315625912449 g
- Saturated Fat 9.39921776103161 g
- Serving Size 1 1 Serving (200g)
- Sodium 741.272701413027 mg
- Sugar 35.572147163303 g
- Trans Fat 2.80309383044844 g
- Calories 500 calories
Step-by-step
- Mix all ingredients together.
- Bake at 350° for 1 hour.
- Turn out of pan onto cooling rack.
- Cool.
- Wrap meatloaf in dough (Pillsbury crescents or the like.)
- Seal the edges by brushing with milk or egg.
- Bake at 375° for 20 minutes or until golden brown.
Beef Wellington relies on a tender beef tenderloin and delicate puff pastry, but this homestyle variant swaps the luxury cut for a seasoned ground meat foundation. Similar French preparations utilize a duxelles barrier to block moisture from escaping into the pastry, a principle that remains vital here. Excess juices from the hamburger and sausage will quickly render pastry soggy if not managed correctly. Pre-baking the meatloaf for one hour at 350 degrees Fahrenheit allows surplus fat and water to render out before the dough ever touches the pan.
Cooling the baked meatloaf completely on a wire rack is non-negotiable for structural success. Hot meat releases steam that will melt the butter layers inside laminated dough prior to baking, destroying the flaky architecture you want. Once chilled, wrap the loaf tightly in seamless crescent roll dough. Seal all seams thoroughly by brushing the edges with a beaten egg or milk to lock the casing in place during expansion.
Transfer the wrapped loaf to a 375 degree Fahrenheit oven and bake for 20 minutes until the exterior achieves a deep golden brown. Watch the pastry closely during the final five minutes to prevent burning, as sugar content in the dough browns quickly. A digital thermometer inserted into the center should read safely above 160 degrees Fahrenheit. Let the finished pastry rest for 10 minutes before slicing with a serrated knife to keep the crust from crushing.
Leftovers require specific handling to maintain any semblance of crispness. Store slices in an airtight container in the refrigerator for up to three days, but avoid the microwave for reheating. Re-crisp individual portions in a toaster oven at 325 degrees Fahrenheit for 10 minutes to revive the exterior pastry without overcooking the interior meat.
